Spent Grain Chocolate Chip Cookies

Paul brews a lot of beer, which means we end up with a lot of spent grain. Usually it gets added to our compost heap, feeding the starving bunnies in our backyard. Every once in a while, we will reserve some of the grain for me to play with. So far this time, I have made breakfast cookies and dried out a large gallon sized bag of grains for later. The breakfast cookies are great, filling and very fiberous (if that is a word). But I have no clue how I made them. I think I added half of the kitchen into them, so I will never be able to recreate them. I tend to do this quick often. But this time, I actually used a recipe. The kids liked the cookies and they can be made vegan very easily.

Combine the peanut butter, oil, sugar, milk and vanilla. Add the flour(s), baking soda and salt. Mix in the spent grain and chocolate chips or m&ms.

Use a cookie scoop and put about 12 on silpat covered cookie sheet. These really don’t spreadout so don’t worry about crowding too much. Bake at 350°F for 12-14 minutes until the tops begin to brown and look dry. Cookies should feel firm-ish to the touch—slightly soft in the center.

These were surprisingly soft and fluffy. Not the normal grainy and crumbly that spent grain usually adds to my previous attempts.